Friday, July 24, 2015

Open Face Roast Pork Loin Sandwich with Bourbon Gravy and Roasted Leeks ~ Curry Dill Mashed Potato











     Gourmet American Diner Cuisine!
     Open Face Sandwiches are classic American diner fare.  An open face sandwich is simply meat and gravy over slices of bread.  The bread usually is not toasted.  The meat choice is beef or turkey at most diner restaurants  Plain beef gravy or turkey gravy is the traditional sauce.  Occasionally mushroom gravy is offered too.  There is not much variation in a traditional diner style open face sandwich recipe.  This simple sandwich can be great if all the ingredients are made from scratch the old fashioned way.
     Roast Pork is sometimes offered as an open face sandwich at American diner restaurants too.  A Roast Pork Open Face Sandwich blue plate special is a real crowd pleaser.  When this sandwich is made with roast pork shoulder, it sells for a low price and the portion size is generous.
     The problem with a Roast Pork Shoulder Open Face Sandwich is excessive fat.  Pork shoulder can be quite fatty.  Roast Pork Loin is leaner, so it is a healthier choice.  The pork loin fat cap can be trimmed so it is about 1/8" thick, so the roasted sputtering fat flavor is retained.  The thin fat cap also keeps the lean pork loin meat moist.
      
     Modern gourmet diner chefs do like to fancy up the old classic diner stye recipes.  Today's Open Face Sandwich recipe is a little bit on the gourmet side of the road!  I kept the goal of retaining comfortable classic flavors when making this modern open face sandwich recipe.  Bourbon Gravy and Roasted Leeks have appealing flavors that taste good with pork.  
     
     Curry Dill Mashed Potatoes: 
     This recipe yields 2 portions.
     Step 1:  Boil an 8 ounce peeled russet potato in a sauce pot of salted water over medium high heat, till it is soft enough to mash.
     Drain the water off of the potato.
     Keep the potato in the warm pot off of the heat.
     Step 2:  Add 1 tablespoon of softened unsalted butter.
     Add 2 tablespoons of cream.
     Add sea salt to taste.
     Add 1/4 teaspoon of turmeric.
     Add 1/2 teaspoon of garam masala.
     Add 1 teaspoon of chopped fresh dill weed.
     Step 3:  Whisk the potato mixture till it is smooth and creamy.
     Place the curry dill mashed potatoes into a star tipped pastry bag.
     Keep the potatoes warm on a stove top or in a 135ºF bain marie.

     Bourbon Pork Gravy:
     This recipe yields about 1 2/3 cups.  (2 generous portions)
     Step 1:  Heat a sauce pot over medium heat.
     Add 1 1/2 tablespoons of unsalted butter.
     Add an equal amount of flour while constantly stirring.
     Constantly stir the roux, till it is a blonde color.
     Step 2:  Add 1/4 cup of ham broth.
     Add 1 1/2 cups of pork broth.
     Add 1/2 cup of Kentucky Sour Mash Bourbon Whiskey.
     Occasionally whisk the gravy occasionally as it heats and thickens to a very thin consistency.
     Bring the gravy to a gentle boil.
     Step 3:  Reduce the temperature to low heat.
     Add sea salt and black pepper to taste.
     Simmer and reduce the gravy till it is a medium thin consistency that easily coats a spoon.  
     Keep the gravy warm over very low heat.
  
     Roast Pork Loin: 
     This recipe yields 1 hearty portion.
     Step 1:  Select a lean 8 ounce piece of boneless pork loin.
     Trim the fat cap, so it is about 1/8" thick.
     Season the pork loin with sea salt and black pepper.
     Place the section of pork loin on a wire screen roasting rack on a roasting pan.
     Step 2:  Cut 1 or 2 green section of a leek, so they are about 5" long.
     Cut the 2 green leek sections into long thin julienne strips.
     Mound the leek strips on top of the pork loin.  (The leek strips should completely cover the pork roast.)
     Drizzle a little bit of blended olive oil over the leek strips.
     Step 3:  Roast the leek covered pork loin section in a 325ºF oven.
     Step 4:  After about 10 minutes check the leeks.
     When the leeks are caramelized, remove the pan from the oven.
     Use tongs to remove the leek strips and set them on a small platter.
     Keep the roasted leeks warm on a stove top.
     Step 5:  Return the pork loin to the oven.
     Finish roasting the pork, till it is fully cooked.
     Keep the roast pork loin warm on a stove top.

     Open Face Roast Pork Loin Sandwich with Bourbon Gravy, Roasted Leeks and Curry Dill Mashed Potato:
     This recipe yields 1 hearty entrée.
     A fancy bread, like Marble Rye Bread, adds eye appeal. 
     Step 1:  Cut 2 slices of Marble Rye Bread in half.
     Overlap the bread slice halves across a plate as a bed for the roasted pork loin.
     Spoon a little bit of the gravy over the bread slices.
     Step 2:  Cut the roast pork loin into thin slices.
     Overlap the pork loin slices on top of the bread.
     Step 3:  Pipe the Curry Dill Mashed Potatoes on the plate with the pastry bag.
     Place a vegetable of your choice next to the potatoes.
     Step 4:  Spoon a generous portion of the Bourbon Pork Gravy over the sliced pork loin and bread.
     Place the roasted leek strips on top of the sliced pork loin.
     Garnish the plate with an Italian Parsley sprig.
 
     This is a nice plate of modern gourmet American diner food! 

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